Chinese Beef Stew with Potatoes (土豆炖牛肉)

Method6 steps

1. 1

   Step 1: Put the 700 g beef chunks into a pot and cover completely with cold blanching water. Bring to a full boil, skim off the surface froth, then drain the beef well and discard the blanching liquid.

   Uses 700 g raw beef chuck, cut into chunks · Cold water to cover the raw beef completely for blanching

   
2. 2

   Step 2: In a clean heavy pot, heat the 2 tbsp neutral oil over medium-low heat. Fry both sliced onions (2) until soft and lightly browned. Add the smashed ginger (1), two star anise, cassia cinnamon (1 piece), two bay leaves, two whole cloves and the optional dried chillies (2). Fry until fragrant.

   Uses 2 tablespoon neutral cooking oil · 2 onions, sliced · 1 thumb-sized piece ginger, smashed · 2 star anises · 1 piece cassia cinnamon (Chinese cinnamon) · 2 bay leaves · 2 whole cloves · 2 dried chillies, optional

   
3. 3

   Step 3: Add the drained blanched beef to the onion and spices, then add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, the optional 1 tbsp Shaoxing wine and the separate 600 ml hot water. Bring to a full boil, turn the heat to low and cover tightly. Simmer for about 90 minutes, until the beef is very tender. Check the liquid halfway through and add a little extra hot water if necessary. Taste the broth and add salt only if needed, using ¼ tsp as a guide.

   Simmer beef until tender · 90 minUses Drained blanched beef, blanching water excluded · Fried onion, oil and whole spices · 2 tablespoon light soy sauce · 1 tablespoon dark soy sauce · 1 tablespoon Shaoxing rice wine · 600 ml hot water (about 2.5 cups) · Extra hot water only as needed to maintain the braise or cook the vegetables · Salt only if needed, from the ¼ tsp guide

   
4. 4

   Step 4: Add the peeled potato (3) chunks and carrot (1) chunks to the tender beef. Add a little extra hot water only if the pot is too dry to cook them. Simmer uncovered for 10–15 minutes, checking from 10 minutes, until the vegetables are fully tender.

   Simmer potatoes and carrot · 10 minUses Tender beef and seasoned braising broth · 3 medium potatoes, about 350 g, peeled and cut into chunks · 1 medium carrot, about 120 g, cut into chunks · Extra hot water only as needed to maintain the braise or cook the vegetables

   
5. 5

   Step 5: If you prefer less broth, increase the heat and reduce it to your liking; otherwise skip the reduction. Remove the whole spices and ginger before serving. Garnish with optional chopped coriander and serve the stew in four portions, with ready cooked plain rice if desired.

   Uses Cooked beef, potatoes, carrot and broth · Fresh coriander leaves, chopped, optional · Ready cooked plain rice to serve, optional

6. 6

   Step 6: Make-ahead option: cool any leftover stew promptly in shallow containers and refrigerate at 4°C (40°F) or below within two hours of cooking, or within one hour in heat above 32°C (90°F). Freeze it in airtight portions for later meals. Thaw frozen stew overnight in the refrigerator and reheat until piping hot throughout, reaching 74°C (165°F).

   Uses Leftover cooked stew, whole spices and optional rice excluded